Roasted Chicken with Peppers, Fennel, Lemon and ThymeCourse: DinnerCuisine: AmericanDifficulty: Easy
This is a recipe I adapted from a Bon Appetit recipe. I love roasted chicken. It is a favorite. This recipe was good but chicken needs some aromatics when cookies. I think fennel goes perfectly with both chicken and pork. Also I love using lots of fresh herbs when roasting a chicken to stuff in the cavity.
4 large bell peppers
2 large shallots, thinly sliced
1 Fresno chile, seeded, thinly sliced
1 large fennel bulb, rinsed, quartered
8 sprigs of thyme
Kosher salt and pepper
1/4 cup olive oil, divided
1 4lb chicken, patted dry
2 lemons, 1 halved and 1 thickly sliced
- Preheat oven to 425. Heat a large cast-iron pan over medium high heat. Cook the bell peppers to char and blister them on each side. Turning every few minutes. Place on a cutting board to let cool. Keep pan ready. Quarter the peppers and remove stem and seeds.
- Return peppers, fennel, chile, 1 shallot and 4 sprigs of thyme to pan. Season with salt and pepper and add 2 Tablespoons oil.
- Season chicken with salt and pepper and stuff the cavity with lemon halves and the remaining thyme. Place the chicken on top of the peppers and fennel. Place lemon slices on the chicken and around.Drizzle chicken with more oil.
- Roast in the oven until the skin is golden and an instant read thermometer inserted into the thickest part of the breast registers 160, 60-80 minutes. Let the chicken rest for 10-15 minutes.
- Carve and serve with the roasted peppers, fennel, shallots and chile.